Blueberry Lemon Bread
Can you just imagine the lovely lemony aroma of this delightful bread baking in the oven? Now imagine you're eating a warm slice with blueberries in almost every bite. Oh, my!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, room temperature (preferably unsalted butter)
1 1/3 cups granulated sugar - divided use
2 large eggs
2 teaspoons grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries or frozen, thawed and drained
3 tablespoons fresh lemon juice
- Preheat oven to 325°F (160°C). Butter, flour, and sugar a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; set aside.
- Whisk together the flour, baking powder and salt in a small bowl; set aside.
- Using an electric mixer, cream the butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the lemon peel. Slowly mix in the reserved flour mixture alternately with the milk beginning and ending with the flour mixture.
- Lightly coat blueberries with a small amount of flour (a scant tablespoon) by tossing in separate bowl. Gently fold blueberries into the batter. Spoon batter into the prepared loaf pan.
- Bake for about 1 hour and 15 minutes or until golden brown and a wooden pick inserted into center comes out clean.
- Meanwhile, bring remaining 1/3 cup sugar and the lemon juice to boil in small saucepan, stirring until sugar dissolves.
- Pierce top of hot loaf several times with a long wooden pick without touching the bottom. Pour the hot lemon mixture over loaf in pan. Cool for 30 minutes in pan on a wire rack. Turn bread out of pan and cool completely on rack.
Makes 1 loaf.